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January 22, 2014

I started to become more and more disappointed in each batch of the last cookie I made. They were small and became hard too fast. I tried this recipe and fell in instant love. Not only are they HUGE but stay soft and chewy for days! I've also said I would make them just to eat the batter. Naughty, I know lol. Anyway, the flavor is great and I'm always getting requests for them now!! That was my goal :) a cookie no one could live without!!

Ingredients:

3 1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp. salt

2 sticks butter at room temp

1 1/4 cup packed light brown sugar

1/2 cup white sugar

2 large eggs

2 large egg yolks

1tbsp vanilla extract

2 1/2 cups chocolate chips

Preheat your oven to 350*

Mix your flour, baking soda and salt in a large bowl and set aside

Beat butter and sugars together in a large bowl using electric mixer. Beat in the eggs & yolks and vanilla until all combined. Scrape bowl as needed.

Add flour & combine. Careful to not over mix, it will cause your cookies to be thicker/tougher than they should be. Add in chocolate chips and mix together.

On ungreased cookie sheet drop 1/4 cup scoops of dough, allow space for spreading. I usually cook only 6 per pan. Cook for 15 min, until golden around edges!! Yummmmmmmm

I made my son a monster truck cake for his birthday. I used my chocolate cake recipe and butter cream. I added gel coloring to the butter cream to make it what I needed, and piped the decorations. My biggest disappointment and biggest teaching from this is that the wheels should have been made in small round pans rather than cut out of a 9x13 inch pan. The edges were crumby and made everything look messy. Also, I should have had stronger dowels and denser cake, which is why they started to fall off. I used a boxed cake mix for the wheels and it was just too soft.

This next cake is the one Becky requested for her birthday. I hand cut the hearts from the fondant and also hand cut the skull. I think it came out adorable. It is my favorite cake by far that I've done. It still has much room for improvement though, but I am learning!!

This next cake I made for a friend's daughter's birthday. She requested a Justin Bieber cake and all I could come up with was a printed photo on the top. She however, loved this cake!

I also did a baby shower cake. 3 cakes in one weekend! I made the baby shower cake with butter cream.

Lastly, I made my friend a beautiful birthday cake. I have to admit it was box cake and container frosting because I had short notice but I think I pulled it off. I made it special with some white chocolate dipped strawberries! and a hidden layer of strawberry slices! YUMMMMM!!

Place butter and peanut butter in a med. bowl and beat with electric mixer. Gradulally mix in sugar and when it starts to get thick add milk one tablespoon at a time until it is all mixed together and frosting is spreadable. Beat for 3 more minutes until its fluffy. YUM!

This is incredibly simple, yet rolls so easily and is so easy to work with!

1 cup of mini marshmallows
2 tbsp water
1 3/4 cup powdered sugar

place marshmallows in a microwave safe bowl with water and set for 20 seconds. Pour in sugar, mix together, and knead 5-7 minutes. To color use paste coloring, not food coloring, the liquid will water it down.

Now this recipe doesn't make a lot so to cover various size cakes I would double or triple as needed. Its great though! When I roll it I powder the counter and roller generously otherwise it will stick.

I wanted a quick and easy buttercream icing recipe. This one fits the bill. It is rich and delicious. However it doesn't make a lot so to cover a cake you need at least 1 and a half batches. I am looking for a fluffier version now.

Ingredients:

1 cup (2 sticks) room temp butter

2 1/2 cups confectioners suger

1 tablespoon vanilla extract

Using an electric mixer, beat butter on med-high speed for 5 minutes, scraping bowl down as needed.

Reduce the speed of your mixer and add in the sugar gradually as each time becomes mixed together. Once it is all incorporated increase the speed to med-high and add the vanilla, mixing until incorporated. Whip at med-high until light and fluffy, aprox. 5 more minutes. Scrape your bowl as needed.

The buttercream can be stored in refrigerator, let set to room temp before using.

I seriously could not be happier with this cake recipe. When I first tried a "from scratch" recipe for chocolate cake it looked fine and dandy and held up to the task I gave it but dried out so quickly. This one my friends has at least a 4-5 day shelf life. Perhaps longer, but the cake itself didn't last that long :) We gobbled it up!

Ingreidents are:

1 cup unsweetened cocoa powder

2 cups boiling water

2 3/4 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1 cup butter - softened

2 1/2 cups white sugar

4 eggs

1 1/2 tsp. vanilla extract

You'll want to start by preheating your oven to 350* and prepping your pans. I use Baker's Joy spray its grease and flour in one spray can, works great! You can also use your oil spray or shortening to grease your pan and line with parchment paper. However you usually prep your pan is fine.

Stir together the cocoa powder and boiling water, set aside to cool. Sift together the flour, baking soda, salt and baking powder. Set those aside as well.

In a large bowl cream together the butter and sugar. Beat in the eggs one at a time. Then stir in the vanilla. Add the dry ingredients alternately with the cocoa mix. Mix only until cobined. Divide evenly between your prepared pans if you're not using just a 9x13 or 12" round cake pan.

Bake 18-22 minutes for 9 inch pans, a bit longer for larger or deeper pans. Use a toothpick to test the cake and when you can poke the center of the cake and the toothpick removes cleanly it is done! Cool on a wire rack. If you remove your cake from the pan to cool you'll want to set your wire rack on wax paper because the top (soft side) of the cake will stick to the rack/counter. It easily comes off the rack when tipped back over and its fully cool so don't worry about that.

When I made my son's monster truck cake (will post that soon) I used both this recipe and a box mix. I used the box mix to make his truck's wheels, it fell apart. Needless to say, what I was getting at is that the guests would rather have eaten this recipe over the box mix. It is so very moist!

December 3, 2010

So I was sitting around thinking of cookies and what ones to make this holiday and told Becky that I wanted to find a seriously amazing recipe for chocolate chip cookies. Not only do I want them to be great for gifts but I want my kids to grow up and think back "MAN my mom made awesome cookies!" She grabs her computer and types in "Worlds best chocolate chip cookies" and this is what she got!

You preheat the oven to 350* in this recipeI then beat together the butter & sugars until creamy. Add the beaten eggs and vanilla and mix well. I used the mixer for this again.In a separate bowl mix together your dry ingredients, minus chips and nuts. Then stir in slowly with a spoon. It will get tough. I ended up using my hands and making one large ball of dough. Then add your chips and nuts.Place on ungreased cookie sheet and bake for 10-12 minutes (again I needed to cook them for 15 to make them nice and golden brown) These really are some of the greatest chocolate chip cookies I've tasted. I will be making these again and again!

I plan on giving baked goods for Christmas gifts this year so I'm searching high and low for great recipes that everyone will enjoy. I found this one for chocolate chip cookies and because it called for shortening I thought they'd be good and moist. They baked up sort of thin compared to how I thought they would.

So first you preheat your oven to 375* which is different than most chocolate chip recipes at 350*Then in a large bowl you cream together shortening, butter, and sugars. I used my electric mixer, it helped with the amount of items to cream and it adds air to the batter which is supposed to keep them fluffy.Then one at a time beat in the eggsadd in the vanillaYou then combine in a separate bowl the flour, baking soda, and salt. I slowly add the flour, usually pour in half, stir it together with a spoon and add the rest. I don't use the mixer for this because mixing too much can cause the cookies to be hard.Then you add in the chocolate chips and the nuts if you're putting them in. I didn't.

Use spoons to drop them on ungreased cookie sheets about 2 inches apart. Bake for 10-12 minutes (I actually needed to do them for 15 for some reason) Cool them on wire racks.

I have to say, I wasn't that impressed with them. They had the chocolate chip flavor and things but for one there wasn't enough chocolate chips in them, and 2ndly they were so thin and wide, they wouldn't bake thick at all. They also were sort of grainy because of all the shortening. In my search for the best cookies, these wouldn't be it! They were fine and eaten right up but not the best.

November 25, 2010

I want to thank all of you for entering this giveaway, we had such a wonderful turnout that was completely unexpected! Hopefully this will be the first of many giveaways and just the beginning of a great food blog!!

Congratulations to our winner picked at complete random with our "randomizer" button! #67 Diane52 is our winner!! I have to admit I'm envious, I love these glasses!! :) An email notification will be sent out and if for some sad reason we don't hear back in 48 hrs we'll draw another name! Keep an eye out for more goodies to come!!

November 20, 2010

So, Becky and I are avid "sweepers". For those who don't know what that is, we spend a lot of time entering giveaways hosted by different bloggers and websites. While doing one of these giveaways I discovered a recipe for Creamy Chicken Penne. Well I left it at home when going to get groceries and decided I'd try making some alfredo. Becky looked it up on her phone (savior :)) and we got the ingredients. I was very excited to try it!

The ingredients were:

5 tablespoonssweet butter

2 garlic cloves, minced

2 cupsheavy cream

1/4teaspoonwhite pepper (doesn't matter if you use black)

1/2cup grated Parmesan cheese

3/4cup mozzarella cheese

I followed it exactly and to be honest it didn't make a lot. Probably sauce for 4. I like my pasta's saucy so I would probably double it if cooking for more people.

It was DELICIOUS!

First you melt the butter, and add in the garlic. After that cooked a minute I added in the cream and parmesan cheese. Melt the cheese and simmer for 8-10 minutes until smooth and thick.When its simmered the 8-10 minutes you can add in the motzerella cheese and melt that and simmer again a few extra minutes until smooth. I also let it set a moment to thicken a bit more.

I had boiled up some broccoli and sauteed some chicken in butter and minced garlic, until browned. I boiled fettuccine noodles and cut up the chicken and put it on my plate of noodles, put on some broccoli and poured on some sauce. It was seriously divine!

So this is just a classic chicken noodle soup recipe. Very easy to make. I altered the recipe to make a LOT because I was going to feed my husband and his hunting buddies, along with my 3 kids, Becky's 3 kids, and the 2 of us! You can easily make this with a pound of chicken and half a bag of noodles. This will also freeze if you make the big batch and freeze in containers or freezer baggies.

I used 5 lbs of chicken.....

I baked my chicken, bone in, with garlic, salt and pepper for seasoning. It baked for probably an hour and a half and cooled. I then picked the bones and put it all in the pot. It smelled amazing!

I use Swanson broth because its what I grew up on. I've actually never made my own. Looks like something to try in a future blog post! I used 2 boxes of 48oz broth. That gave me enough liquid to boil the chicken, celery, and carrots.

When it was time to add the noodles I realized there wasn't enough liquid so I just added water to compensate. I used the entire bag of medium egg noodles.

simmer until the noodles are cooked and you're good to go!

If I were to make this for a family of 4 I would use one lb of chicken, maybe a pound and a half if you like it with lots of chicken. I would use probably 6 good sized carrots chopped into bite sizes, and 2 or 3 stalks of celery chopped into bites. The noodles I'd go with half a bag or so.

We're excited to announce that we're going to do a giveaway! We want more followers, more email subscribers, more facebook fans!! The more we have the more fun we can experience on this blog, more giveaways, more recipes, more cakes, fun!

So for one of our lucky followers we'll be sending out 4 beautiful wine glasses in assorted colors and a $10.00 WalMart gift card. You can spend it on anything, a gift for the holiday's, a few cheap bottles of wine (because really they're just as tasty as the expensive stuff ;) ) whatever it is you want!

Very simple entry for this one. Become a Google friend follower and tell us that you are! Yup that's it!!
We're just doing the one entry, but for future giveaways we will have bonus entries.
If you want to subscribe and join our Facebook now (those will be included in the bonus entries in later giveaways) feel free! It will save time later :)

Giveaway will end on November 25th at 8:00 pm est. We'll close comments then and pick a random winner. Thank you for taking part! Winner will be notified by email so please either include your email in the comment or make sure its public in your profile. Thank you!

November 4, 2010

I am very excited about this cake and how it turned out! I had a hard time choosing which cake to do off the Wilton site but decided on this one because it was a great challenge and I wasn't really needing a lot of actual cake because I was making cupcakes as well.

This is a link to their cake http://www.wilton.com/idea/Wicked-Tree

I followed their recipe for the frosting, but again made my cake from a box. I used their 12x2 inch pan and put both cake mixes in at the same time. While it didn't bake over I thought it was going to so I'd recommend doing layers of one cake per pan.

When it finished I laid it out and again sliced off the top and made it flat so it would lay on a cakeboard flat. I flipped it over to begin frosting.

To do the tree I assembled it with the cone and dowels as stated in their instructions. I made the royal icing to pipe out and covered the tree. To make smaller branches I used Wilton's lollypop sticks. I let the icing set over night and then used more royal icing to stick the candies on. I couldn't find the candies I was looking for but think the ones we found were cute!

To make the fence posts I found some chocolate twizzlers. I didn't even know they made them! I could just stick those into the frosting and have them stick, I did use some royal icing to stick some of the other decorations on.

The only thing I was disappointed in was the tree's mouth, but that was my own mistake, I needed to make the tree lighter in color than it was!

I can't tell you how in love with Wilton I am :) They have made all the cake decorating I've tried doing so much easier!

In my kitchen

Miss Becca Ann

Welcome!

Thanks for visiting! I decided that since my friends often ask me for advice on cooking or what they should make for dinner that I'd post some of my favorite recipes with pictures! That way I can share the yumminess with many! Enjoy!

Just wanted to suggest you send me your recipes you'd like me to try. I am sometimes a picky eater but I would like to try to branch out! If you email me the recipe I will gladly give you credit when I try it :) THANK YOU!

I am very open to doing reviews on products and/or reviewing and hosting a giveaway of sponsors choice. Please contact me if you're interested in having your product reviewed or if you're interested in sponsoring a giveaway. Contact info is included in my PR tab. Thank you so much!